Madrid (EFE).- The Repsol Guide proposes its 300 new soletes “to get lost in” in small towns whose gastronomy can be enjoyed this Holy Week touring Spain through grills, rice dishes, bars with the best local wines or typical sweets.
These are places chosen for “their natural environment and their close treatment” in towns that “usually go unnoticed by the traveler”, but that also offer those that are “frequented by the neighbors” in the most touristy ones, the Guide reports this Wednesday Repsol in a note.
Its inspectors have traveled the country to select 300 soletes, a distinction awarded for good value for money.
For María Ritter, director of the Repsol Guide, it is a selection that offers the traveler “an authentic bar or a traditional eating house with an affordable ticket and local products, which place you in the territory and tell you about their roots and their culture.
The rice dishes and seafood cuisine at Casa Pepe in San José (Almería), the fideuá tostada de oreja from Casablanca in Torreperogil (Jaén) or the gazpachuelo at Casa Pepa in Carratraca (Málaga) are some of his recommendations in Andalusia, while in Aragón suggest trying the churros from Churrería Arasán (Benasque, Huesca) or the migas from Casa Antonio (Zuera, Zaragoza).
In El Dedo de Dios (Agaete, Las Palmas) its fried octopus is famous, while the pastries of El Aderno (Buenavista del Norte, Santa Cruz de Tenerife) can be the perfect sweet end to a visit to the island.
La Taberna Solana, in Ampuero (Cantabria), is the opportunity to enjoy the more informal cuisine of Nacho Solana, with two Repsol suns in Solana; the shepherd’s soup, one of the specialties of Mesón Nelia (Villalba de la Sierra, Cuenca); Iberian products are the main attraction in El Soportal (La Alberca, Salamanca) and lamb shines at Mesón Molinero (Traspinedo, Valladolid).
The soletes fall to La Subhasta (L’Ametlla de Mar, Tarragona) for its fish, to Los Santalanes (Guadarrama, Madrid) for its roasted meats, to Mesón Las Torres (Ujué, Navarra) for its migas al pastor, and to Tapería Miguel (Quart de les Valls, Alicante) for his sandwiches.
The Araia cider shop in Asparrena (Álava), with its typical menu with the cod tortilla and chop as stars, the txipis in its Etxoste ink (Atxondo, Vizcaya) or the tiles of the Eceiza pastry in Tolosa (Guipúzcoa) are some of the proposals in the Basque Country.
In El bobo de Coria (Coria, Cáceres) Extremaduran cuisine is defended, as it does with the A Taberna do Bico (Camariñas) from A Coruña, which also sells preserves and wines in the same space; the marine product and the views are the fort of Cala Conills (Andratx, Balearic Islands) and the pastry excellence of La Clavelina (Arnedo, La Rioja).
Casa Miño (Somiedo, Asturias) has a solete for its stuffed onions and pots and El Bar del Juanjo (Mula, Murcia) for its tapas.
The Repsol Guide already has more than 3,000 establishments with soletes distributed throughout the Spanish geography, a distinction that seeks to distinguish places for all audiences and to enjoy from breakfast to aperitif, lunch or dinner, without forgetting the sweet moment or frozen.